Dorothy Ferreria

BROWNIE WITH SALT AND PEPPER TOPPING

Brownie with Salt and Pepper Topping
by Dorothy MJ Ferreria
total time 1 hr, 10 mins    prep 10 mins    cook 1 hr  yield  12

fudge bar:
1/2 cup butter
4 oz squares (120 grams) unsweetened baking chocolate
1 1/2 cup white sugar
3 whole eggs graded extra large
3/4 cup plus 2 Tbsps , sifted all-purpose flour
1 tsp coffee powder
1 tsp baking powder

chocolate icing:
90 g (3 oz) unsweetened baking chocolate
1 Tbsp butter
3 cups sifted powdered sugar
1 tsp coffee powder dispersed in 1/4 cup hot water

toppings:
Rock salt
Coarsely ground black pepper

steps

Preheat the oven to 350°F. Line an 8 x 8 x 2-in. square baking pan with foil, shiny side  down.  Set aside.
Melt the butter and the chocolate together  in a thick saucepan  over low heat. Stir continuously  with a wooden spoon. Remove from the heat and allow to cool for 5 minutes.
In a large mixing bowl, using a wire whip or wooden spoon, beat the sugar and the eggs until blended. Pour in the chocolate mixture and beat until combined.
Stir in the flour, the coffee powder and the baking powder.
Pour the mixture into  the  prepared baking pan. Bake in the upper rack of the oven  for 45 to 50 minutes or until a toothpick  inserted  in all four corners comes  out clean.  Allow the brownie to cool in the pan  for 5 minutes.
Prepare the chocolate  icing as follows: Melt the chocolate and the butter in a frying pan. Remove from heat and add the remaining ingredients. Mix well with a wire whip until smooth and  lump-free. Spread on the surface of the brownie. Sprinkle frosted  surface with salt and pepper.

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